micro 30--food microbiology

factors that influence growth of microbes in foods

water, pH, nutrients, temperature, oxygen, natural antimicrobial agents

cross contamination

bacteria in raw meats that contact other foods or utensils that are not cooked/cleaned properly

soft cheese

lactococcus and streptococcus is added to milk to ferment

hard cheese

rennin is added to milk to increase coagulation

then it is salty, pressed, cut, and aged

propionbacteria

bacteria that makes swiss and cheddar

penicillium fungus

used for semisoft cheese, like blue cheese, gorgonzola, etc

brevibacterium

limburger

yogurt

streptococcus or lactobacillus is added to milk and heated

produces aldehydes and acids

pickled vegetables

placed in anaerobic enviroment with salt and vinegar

leuconostoc or lactobacillus is added

processed meat products

use lactobacillus or pediococcus

aloholic beverages

add yeast

sulfur dioxide is used to stop yeast from making CO2

vinegar

acetobacter or gluconobacter

bread

sourdough=lactobacillus

soy sauce

aspergillus